Bill's Baked Hash Browns (a Variation From Sleep On It)

Filed under: Breakfast, Vegetables - Potatoes.

Since I blogged about the Sleep on It cookbook, some of our readers and guests have been clamoring for one of the recipes. So, here goes. My variation on the Never Fail Hashbrowns originally from Blowin'a'Gale B&B (no longer in business).

2 pounds frozen hash browns
1/2 cup (1 stick) melted butter
1 can condensed cream of mushroom soup
2 cups sour cream
2 cups grated cheese (I use Tillamook cheddar)
1/2 tsp ground black pepper
3/4 cup chopped sweet onion (like Walla Walla or Vidalia)
generous 1/2 cup bread crumbs or anything crunchy and dried like turkey dressing, spicy rice chips, tortilla chips--the idea is they're crunched small but not powdered
2 tablespoons butter (for next morning)
1 tablespoon smoked Hungarian paprika

In a skillet, sweat onions over medium heat until translucent.
In the meantime, in a medium bowl mix together the soup, cheese, sour cream, black pepper and melted butter. Add softened onions and mix well.
Spread hash browns in a 9x13 inch baking dish. Remove as much free water as possible. You'll want them somewhat dry.
Spread mixture over the potatoes. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees Fahrenheit.
In a small bowl, melt 2 tablespoons butter, then add in the crumbs and paprika. Mix well and spread over top of the dish.
Bake until golden brown, about 1 hour. I like to take the dish out of the oven about 15 minutes before serving and hold it under a warming lamp so the liquids can reabsorb.
Cut into appropriate sizes and serve. Stand back and wait for the applause.
Try different brands of frozen hash browns to see which works best for you. I use OreIda.
I use salted butter so I don't need to adjust the seasoning later on.
If the dish hasn't browned after an hour, change the heat to high broil and watch it very closely!
We serve this dish at the Bronze Antler Bed and Breakfast usually when we'll have at least 6 guests at the breakfast table. Sometimes I cut the recipe in half to serve 4 guests nicely. It's a nice accompaniment to any egg dish--omlettes, eggs to order, etc. Probably not Eggs Benedict or Eggs Florentine because it has a cream sauce.

Recipe Summary:
Yield: 8-10
Prep Time: 20 minutes
Cook Time: 1 hours (2nd day)

Other recipes by The Bronze Antler B&B:
Ginger Coriander Spice Cookies

Recipe Provided By:
The Bronze Antler B&B
Joseph, OR

Joseph Bed and Breakfast Inns